Omelet Muffins

Amy’s muffins, made almost entirely from eggs, are little powerhouses of protein, fat, nutrients and flavor. Anything you love adding to an omelet—diced vegetables, meat, and some cheese if you’re so inclined—you can add to this recipe to create your own personal omelet muffin. — Submission from Amy Schoenherr

Recipe courtesy of Mark’s Daily Apple INGREDIENTS:

6 eggs

1⁄4-1⁄2 cup cooked meat, cut or crumbled into small pieces

1⁄2 cup diced vegetables

1⁄4 tsp salt

1/8 tsp ground pepper

1/8 cup mayonnaise

1/8 cup water

Optional: 1⁄4 cup shredded cheese, onions,

and lightly drained salsa

1. Preheat oven to 350°F. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.

2. In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.

3. Spoon or scoop into the muffin cups. Bake for 18–20 minutes until a knife inserted into the center of an muffin/ omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven.

4. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.

ACTIVE COOKING TIME: 5-10 minutes TOTAL TIME (START TO FINISH): 30 minutes SERVINGS: 6 egg muffin omelets